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Medium
Rabbit and Potatoes Baked in a Crepnia
Spit-Roasted Kid Goat
By
SAVEUR EDITORS
Apple and Rosemary Tarts with Lancashire Cheese
Rolled Stuffed Flank Steak
Sorrel Soup
Gooseberry Jam
Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
Dulce de Leche
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Latticed Apple Wafers on Caramelized Puff Pastry
Breast of Veal with Sorrel Stuffing
Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit
Sorrel Frittata
Squash Gnocchi with Meat Sauce
Corsican-Style Kid
Sponge Cake with Fancy Cream Cannoli Filling
La Côte Basque’s Dacquoise
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